食品工业科技2012，Vol.33Issue(22)：260-263,268,5.
响应面法优化草鱼鱼糜制品加工工艺
Optimization of grass carp surimi-based products processing by response surface method
摘要
Abstract
Response surface analysis was used to optimize the conditions in grass carp surimi-based products processing.First,Plackett-Burman design was adopted to screen out three important factors affecting the gel strengh of grass carp surimi-based products:washing time,the time of ultrasonic treatmen and chopping time.Then steepest ascent path was adopted to approach the optimal region,and last the Box-Behnken design and response surface analysis were used to determine the optimal levels of the main factors.As a result,the optimal conditions were analyzed as:washing time of 15min,the time of ultrasonic treatmen of 43min,chopping time 15min.Under optimal conditions,the gel strengh of grass carp surimi-based products was 1308.67g·cm-1,which was as 1.46 times as that under the original processing.关键词
草鱼鱼糜制品/凝胶强度/Plackett-Burman试验设计/响应面法Key words
grass carp surimi-based products﹔gel strength﹔Plackett-Burman design﹔response surface analysis分类
轻工纺织引用本文复制引用
丁利,杨贤庆,马海霞,李来好,陈胜军,郝淑贤,戚勃..响应面法优化草鱼鱼糜制品加工工艺[J].食品工业科技,2012,33(22):260-263,268,5.基金项目
国家十二五科技支撑计划项目 （）
广东省科技计划重点项目 （）
广东省教育部产学研结合项目 （）
